Cheesecake Factory Cheesecake Recipe

This Cheesecake Factory Cheesecake is a smooth and decadent recipe, which uses rich cream cheese and tangy sour cream. It’s the ultimate dessert for special occasions, ready in about 8 hours (including chilling time).

Jump to Recipe

Cheesecake Factory Cheesecake Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup (1 stick) unsalted butter, melted
• 1 tsp ground cinnamon
• 2 tbsp granulated sugar

For the Cheesecake Filling

• 4 packages (8 oz each) full-fat cream cheese, softened to room temperature
• 1 ¼ cups granulated sugar
• ½ cup sour cream (room temperature)
• 2 tsp vanilla extract
• 5 large eggs (room temperature)

For the Sour Cream Topping (Optional)

• 1 cup sour cream
• ¼ cup granulated sugar
• 1 tsp vanilla extract

How To Make Cheesecake Factory Cheesecake

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, cinnamon, and 2 tablespoons of sugar. Stir until it looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool. Reduce oven temperature to 325°F (160°C).
2. Beat the cheese: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed until creamy and smooth. Gradually add the 1 ¼ cups of sugar and beat until combined. Scrape down the sides of the bowl frequently to ensure no lumps remain.
3. Add flavor and creaminess: Mix in the ½ cup of sour cream and 2 teaspoons of vanilla extract until fully incorporated.
4. Add the eggs: Add the eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix at this stage, as incorporating too much air will cause the cheesecake to crack.
5. Prepare the water bath: Wrap the bottom and sides of the springform pan securely with 2-3 layers of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan inside a large roasting pan.
6. Bake the cheesecake: Pour the batter over the cooled crust. Boil a kettle of water. Pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F (160°C) for 1 hour and 10 minutes to 1 hour and 20 minutes. The center should still be slightly jiggly like Jell-O.
7. Cool gradually: Turn off the oven and crack the door open slightly (stick a wooden spoon in the door). Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents sinking and cracking.
8. Add topping and chill: Remove from the oven and water bath. (Optional: Whisk the topping ingredients, spread over the cheesecake, and bake for another 10 minutes). Let the cheesecake cool completely on a wire rack, then refrigerate for at least 6 hours, preferably overnight, before releasing from the pan.

Recipe Tips

• Room temperature ingredients: This is the most critical rule. The cream cheese, eggs, and sour cream must be completely at room temperature before you start. Cold ingredients create lumps and require overmixing, which leads to cracks.
• The water bath: Do not skip the water bath (bain-marie). The steam keeps the air moist and the gentle heat ensures the custard cooks evenly without curdling or cracking.
• Don’t overmix: Once you add the eggs, keep the mixer on the lowest speed. You want to blend them in, not whip air into the batter. Air bubbles expand in the oven and then collapse, causing cracks.
• Slicing cleanly: To get those perfect restaurant-style slices, dip a sharp knife in hot water and wipe it dry before every single cut.

What To Serve With Cheesecake Factory Cheesecake

The original is delicious on its own, but toppings add flare.

• Strawberry Sauce: Simmered strawberries and sugar.
• Whipped Cream: A generous dollop on the side.
• Salted Caramel: Drizzled over the slice.
• Fresh Berries: Raspberries or blueberries for freshness.

How To Store Cheesecake Factory Cheesecake

• Refrigerate: Store the cheesecake in the springform pan (or an airtight container) in the refrigerator for up to 5 days.
• Freeze: Chill the cheesecake completely. Wrap the whole cake or individual slices tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw in the fridge overnight.

Cheesecake Factory Cheesecake Nutrition Facts

• Calories: 830kcal
• Protein: 14g
• Carbohydrates: 65g
• Fat: 58g
• Saturates: 32g
• Sugar: 45g
• Salt: 0.8g

Nutrition information is estimated per slice (based on 12 servings).

FAQs